Tuesday, March 27, 2012

Delicious Dish Tuesday - Curry Shrimp

”Mama

I love curry. Not all curries but around 99% of them. This is likely the quickest and most versatile curry recipe you'll find.

Delicious Dish Tuesday is up and running!

4-6 large Potatoes (peel any yukon/baking, I leave red/purple and other thin skinned, skin on, you can add as much or as little as you like)
Shrimp (you can also use tofu, chicken (cook before adding) or leave it out if you want a curry potato soup)
2 tbsp Curry powder (or make it like the recipe here!)
Crushed garlic, to taste
Crushed ginger (optional)
Salt
1 can Coconut milk (or Creamed Coconut)
1 tsp Turmeric
1 tsp Chili Powder , if desired


In a wok, add diced potato (I used 2 large russet and maybe 8 red potatoes)
Sliced bell pepper
Sliced onion
Sprinkle curry powder and half of the turmeric on top.

Dump the can of coconut milk on top. Mix well  and bring to a boil on medium heat.

 While the other items are boiling, peel and devein your shrimp. If you are using chicken or tofu, pan sear or bake at this time.

Season with gingner and garlic. Sprinkle turmeric and chili powder.

Combine well and allow to marinate while the potatoes in the wok soften.





When the potatoes are soft, bring to a low heat and add your shrimp (or chicken/tofu). Stir well and when shrimp are done, serve! This is great with brown rice or Indian breads. You can also serve over nooodles, as my son prefers.

Curry Shrimp - the adult portion has more curry, but my daughter isn't a fan of "soupy" curry. Hers was served with take out left over rice :)

Friday, March 23, 2012

Un-spanikopita

I was reading the latest issue of vegetarian times (okay, really i was just drooling over the photos...) and decided the phyllo dough I had on hand was in need of use! Tried reaching my husband who I knew was stopping at the store and he didn't answer, so we improvised.

olive oil
crushed garlic (to taste)
8 oz frozen spinach
1 white onion, diced
16 oz diced mushroom
1 diced zucchini (I used yellow neck gourd)
3 eggs (free range preferred!)
4 sheets phyllo dough
nutmeg
salt
pepper
cinnamon

In a wok, add olive oil and fry the garlic. Add in onion, stir. Add in your spices along with your vegetables, except the spinach.

Stir well.

Add in your spinach and combine well. Add in two eggs and mix well. Save the last for dusting the top of the phyllo. Turn off mixture.

Preheat oven to 425.

In an 8x8 pan, butter or grease with olive oil. Place one layer of phyllo, top with a third of the mixture. Alternate layers. On top add in your last phyllo and brush with egg.




Thursday, March 22, 2012

Kheema - Spiced Ground meat with vegetables



2 tbsp oil
1 tsp cumin seeds
1 tsp coriander seeds
1 medium white onion, diced
1 tbsp ginger-garlic paste (you can make your own as well)
1 tbsp Turmeric
1 tsp Paprika (or red chilli powder)
1 tsp Garam Masala (make your own via this recipe!)
1 large tomato, crushed/blended
1 bell pepper, chopped
1 lb ground meat (minced)
1 cup frozen peas (or freshly shelled and blanched)
1 tsp Organic Rice Vinegar
salt and black pepper
cilantro (fresh) as garnish

In a wok or large pan, heat oil. When hot, add in cumin and coriander seeds, fry until fragrant. Add onion and fry until translucent.










Add in ginger garlic paste and spices. Stir well and fry for one minute.












Add tomato and bell pepper and rice vinegar.













Add in ground meat (organic, grass fed beef shown here) and ensure it is minced well. Salt lightly and add black pepper (if desired). Add in green peas. Bring to a boil.

Serve with warm chapati



Monday, March 19, 2012

Mac-N-Cheese - hidden vegetables

At some point most parents either try or need to add in veggies into "ol' faves" - my son LOVES noodles. To help ensure he's getting veggies in his diet, adding in veggies when he doesn't even know it helps.

Can you spot the veggies?


Annie's Homegrown comes in a variety of options. Cook your chosen macaroni and cheese per the box.




Blend your vegetables of choice. I chose 1 yellow/orange bell pepper and two yellow squash.



 That took all of 25 seconds, no added water.

Add into your noodles, along with the cheese packet.





Add butter and milk (if desired, the veggies make some good liquid too!)

Serve!


Thursday, March 15, 2012

Gravy Alternative - Yellow squash soup

My Ninja is my friend. This soup/gravy was done in seconds.


3 yellow squash peeled and roughly chopped
1/2 white onion
2 tbsp white rice vinegar
salt
pepper
leeks


Cut into large chunks and add into your ninja. Add in onion, vinegar and blend. Heat in a pot and add the salt and pepper as well as the leak. A great alternative to a gravy for potatoes! Also makes a great for a toddler's "face" plate. Served with Irish potato casserole and bangers (look for the nitrate-free kind!) or go for a meatless meal!


Irish Potato Casserole - St Pattys Day alternative

I used All Recipes to help me with this recipe. I modified it a little but not enough to not give full credit.

4 red potatoes
1 baking potato (or 2 yukon gold)
(you can substitute what you have, but I like a variety, and this is what I had)
2 eggs
1/2 to 1 c milk
1/2 white onion, minced
6 tbsp butter
salt
pepper
paprika
Cheese if you like

Preheat oven to 400. Peel any baking potatoes and shred all potatoes. I used my Ninja - 3 rounds and done within 45 seconds.

In a baking pan, mix together the shredded potatoes, butter, eggs and minced onion. I actually blended all the items together and then folded it into the potatoes. Season with salt, pepper, and paprika. Pour milk over top.

Bake for 55 minutes, uncovered. Add cheese and cook for another 5-7 minutes.

Serve with bangers (Irish sausages). Mine was served with yellow squash "gravy".


Potatoes are a high pesticide food, so be sure to use organic when available!

Wednesday, March 14, 2012

As American as Apple Pie

 Slice your apples thinly, as even as possible, but don't get neurotic about it! I like to use a mix of apples to give more depth of taste, but you can use whatever you like best!
 Rinse and then sprinkle with sugar. Raw is best, but use what you have.
 Use any simple pie crust (avoiding hydrogenated oils of course!), and roll thin. To pick it up, use a pie sheet or a crust lifter such as this Pastry Mat
and prevent some of the issues you see in mine  :) But all's well that tastes awesome, right :)

In a large bowl, add 1/2 cup brown rice flour, 1/4 to 1/2 cup raw honey, a squirt of sour (I used lemon) and a jar of apple butter. Mix well and add this into your apples, toss and fold into your pie crust.


You can add butter if you'd like. I also added some pomegranate seed that I had... YUM! for extra sour!
Cover your pie with another layer of crust. Cut open holes and cover with tin foil or a Pie Crust Shield

 Bake at 425 for 35-40 minutes.

Friday, March 9, 2012

"Different" food sources

I came across this video via someone's facebook post and it has me wondering as I plant my garden, what "real" foods we have in many backyards - well maybe not in the city or even the suburbs... but in most rural areas. Many people forage for mushrooms, and some for flowers, but food is plentiful... we just have to be open to eating foods that aren't marketed!

http://www.youtube.com/watch?v=sR-fo2J1zb0&feature=youtu.be

So what real food do you have that doesn't come from a store?